CLARKSVILLE, Tenn. – Pick your flavor and watch as the ingredients are placed in a metal bowl and put under a spray of liquid nitrogen to form a cup of all-natural ice cream.

A new and different ice cream shop has opened in the Two Rivers Center at 700 North Riverside Drive, Suite C-13.

Koril Seperghan, along with his wife, Angela, and their partner, Ron Howell, decided to open Freeze Pleeze, a 1950s-style ice cream parlor.

Seperghan, originally from Chicago, just retired from Fort Campbell where he flew helicopters for the 159th CAB.

“I just love this area, and I did not want to go back to Chicago because it is too cold, too expensive and the traffic is terrible,” said Seperghan.

“We just wanted to create an environment that people miss,” he said. “Real ice cream parlors are hard to find. My partner and I built this, and my wife did the design.”

The ice cream is made to order right in front of the customer.

“We only use the freshest ingredients ... real vanilla, real cocoa, fresh fruit that we get in the morning,” said Seperghan.

“We decided to keep it as natural as possible, and by using liquid nitrogen we have the capability of making ice cream on-site. What takes you four or five hours to make at home we can do in about 15 seconds.

“It is the closest thing to homemade ice cream. The older generations love us because it is what they had when they were kids, because I only use real dairy, real pure cane sugar, real vanilla and unsweetened cocoa.

“We cater to people who want ice cream but cannot have ice cream, whether they are diabetic, lactose-intolerant ... because we can make it onesite we can cater to exactly what the person wants because we use almond, coconut and rice milk,” he said.

“I just created the rose pistachio. I use the distilled rose water from the petals of the rose and it is fantastic,” said Seperghan, “You can find that type of ice cream maybe in California, but my rose pistachio has a hint of almond in it and you can’t find that anywhere in the country. I am the only one that makes it.

“It is by far the best ice cream that I make,” he said.

“I want to cater to exotic flavors, stuff that you can’t find. I tell my customers, give me suggestions, we are always open to any combinations and new ideas because we can make it on-site. We are very flexible, we are not your typical cookie-cutter one flavor only.”

The softserve is a pre-mix that is made in the store and the banana splits weigh over 1 1/2 pounds.

“I think we are going to change the way ice cream is made,” Seperghan said.

“This is a family-oriented type of restaurant. I love kids to come and hang out. We created the environment where it is more than just getting ice cream and leaving ... we want to know who you are and have a conversation with you, and make you feel like your are part of the family,” he said.

The hours are Monday through Thursday, 11 a.m. to 9:30 p.m., Friday and Saturday; 11 a.m. to 11 p.m.; and Sunday, 12 noon to 8 p.m. The phone number is 931-561-1091.